I love asian food. I love potstickers. I hate buying frozen potstickers because they taste like freezer. Ick.
I finally decided to get brave and try to make my own. With the pre-made and pre-cut wonton wrappers, this was a really, an easy, if a bit fussy, task. We’ve talked before – I’m not a fan of fussy cooking – but we have to weigh the cost vs. the benefit – and I wanted a potsticker – bad!
I adapted this from the Betty Crocker recipe – theirs was good but I didn’t have all of the ingredients and proportions they needed. This makes about 40 potstickers, and they freeze well! It takes some practice to get the pleating right – but taste is 100% better than looks here – so just keep trying!
Homemade Chicken Potstickers
- 1 lb. Ground Chicken
- 2/3 C. Shredded Napa Cabbage
- 2 tsp. Fresh Ginger grated
- 1 tsp Toasted Sesame Oil
- 1/4 tsp Black Pepper
- 2 Tsp FINELY minced cilantro optional
- 1 Egg White
- 1 package 10 oz Round or Square Wonton Skins
- 2 Cups Chicken Broth/Stock
- 4 tsp Soy Sauce
In a medium side bowl combine the chicken, cabbage, ginger, sesame oil, black pepper, cilantro (optional) and egg white and mix well. Hands work best for this
Fill a small finger bowl with water and put 1/2 tsp. of the mix in the center of the wonton wrapper. Run a wet finger around 2 sides and fold the wrapper into a triangle over the mixture, wet sides to dry sides. Pinch together firmly and then pinch in 3-4 small pleats along each side.
In a skillet with a lid, spray with cooking spray and lay 10-12 potstickers on their sides in the hot skillet.
Saute each side until golden brown.
When sides are golden, add in 1/2 C chicken broth and 1 tsp soy sauce. Cover and simmer for 5 minutes. Remove the lid and continue to simmer until the liquid evaporates and the dumplings dry out just a bit.
These can be laid flat on a parchment or silpat lined baking sheet and cooled or frozen and packaged for reheating later. You can also eat them right away!